I can’t get over how fresh this salad tastes. The lemon tahini dressing ties everything together for a simple, no fuss meal.

Eggplant & Cucumber Crunch Salad

by Dishing Up the Dirt

Prep Time: 15 minutes  |  Cook Time: 30 minutes  |  Serves: 4


  • 1 cup quinoa
  • 1 medium-sized eggplant, cut into 1/4 inch chunks
  • 2 Tablespoons olive oil
  • 1 pint cherry tomatoes, sliced in half
  • 3 scallions, minced, white and light green parts only
  • 1 large cucumber, cut into 1/4 inch chunks
  • 1 bunch of parsley, diced
  • 2 cups cooked chickpeas-if canned rinsed and drained
  • salt and pepper to taste

For the dressing:

  • 1/4 cup tahini
  • 1/4 cup water
  • 2 Tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 2 teaspoons honey
  • 1/2 teaspoon cayenne pepper
  • salt and pepper to taste


  1. Prepare the quinoa by combining 1 cup of quinoa with 2 cups of water in a saucepan. Bring to a boil. Reduce heat to low, cover and cook until quinoa has absorbed the liquid and can easily be fluffed with a fork.
  2. Prepare the dressing by whisking all the ingredients together until smooth. Taste test and adjust seasonings if necessary.
  3. Slice the eggplants into 1/4 inch chunks (no need to peel) and lightly salt them and set aside on a dish cloth.
  4. Heat oil in a large skillet over medium-high heat. Add scallions and cook for about 3 minutes. Add the eggplant and chickpeas and continue to cook stirring often until eggplants begin to brown on all sides and chickpeas become lightly toasted. About 8 minutes. Remove from heat and set aside.
  5. In a large bowl combine the cooked quinoa with cherry tomatoes, cucumber and eggplant/chickpea mixture. Stir in the parsley and toss until well combine.  Drizzle with dressing and season to taste with salt and pepper. Enjoy!


  • Use this recipe as a guide.
  • Adjust measurement and ingredients as necessary.

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Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.

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